River Whey Creamery artisan cheese coming soon

San Antonio soon will have another cheese maker. River Whey Creamery has begun construction on its manufacturing facility in Schertz. By the end of summer, owner Susan Rigg will begin selling a trio of artisanal aged cheeses at farmers markets and possibly to local restaurants.

Rigg, a graduate of the Culinary Institute of America-Hyde Park, has developed her passion for cheese making with studies at Cal Poly San Luis Obispo’s artisanal cheese makers short course and an apprenticeship with Luis Morales of Humble House Foods. After 10 months of product development, Rigg is looking forward to introducing her product to San Antonians.

Each cheese is made with raw milk from Mill-King Creamery outside of Waco that’s free of hormones, antibiotics and preservatives.

“I searched far and wide for a really good raw milk supplier,” Rigg said, “and they are running a really beautiful operation up there.”

Two of the signature aged cheeses feature a distinct flavor of Texas, including locally sourced olive oil and a smoky Texas pecan finish. For more information visit www.riverwheycreamery.com and follow them on Twitter: @RiverWhey for the latest updates.